Reverse Sear Chart: The Ultimate Guide to Perfect Steak
If you’re aiming to cook a steak to perfection, embracing the reverse sear chart is a game-changer. This technique, which involves a low-temperature start before a high-heat finish, allows for even cooking and a desirable crust.
Understanding the Reverse Sear Method
The reverse sear is a method that has gained popularity among both professional chefs and home cooking enthusiasts. It’s a two-step process: first, the steak is cooked at a low temperature until it’s almost at the desired level of doneness. Then, it’s quickly seared on a hot pan or grill to create a deliciously caramelized crust.
Why Use a Reverse Sear Chart?
Using a reverse sear chart is essential because it helps avoid guesswork, ensuring that your steak reaches the perfect internal temperature for your preferred level of doneness. Cooking times can vary based on the type, thickness, and starting temperature of your steak, which is why a chart is an invaluable resource.
Creating Your Reverse Sear Chart
When creating a reverse sear chart, consider the following variables:
- Steak Thickness: The thickness of your steak will significantly impact cooking time. Typical steak thickness ranges from 1 inch to 2 inches.
- Desired Doneness: Temperature ranges for doneness are as follows: Rare (120-130°F), Medium Rare (130-135°F), Medium (135-145°F), Medium Well (145-155°F), and Well Done (155°F and up).
- Oven Temperature: A low oven temperature, around 200-275°F, is ideal for the first phase of the reverse sear.
- Resting Time: Resting allows the steak’s juices to redistribute, resulting in a juicier steak.
- Final Sear: A cast-iron skillet or grill should be preheated to very high temperatures for the final sear, usually between 1-2 minutes per side.
Sample Reverse Sear Chart for a 1.5-inch Steak
| Doneness | Internal Temp (First Phase) | Oven Time (Approx.) | Resting Time | Sear Time Per Side |
|---|---|---|---|---|
| Rare | 120°F | 20-25 min | 7 min | 1 min |
| Medium Rare | 130°F | 25-30 min | 7 min | 1 min |
| Medium | 140°F | 30-35 min | 7 min | 1 min |
| Medium Well | 150°F | 35-40 min | 7 min | 1 min |
| Well Done | 160°F | 40-45 min | 7 min | 1 min |
How to Reverse Sear Using Your Chart
Once you have your chart ready, follow these steps:
- Preheat your oven to the low temperature indicated on your reverse sear chart.
- Season your steak as desired and place it on a rack over a baking sheet.
- Cook in the oven until the steak reaches the internal temperature for the first phase.
- Remove the steak and let it rest for the specified time.
- While resting, preheat your skillet or grill.
- Sear the steak on the preheated surface for the time indicated on the chart.
- Let the steak rest briefly, then serve and enjoy.
Remember, the reverse sear chart is a guide, and you should always use a meat thermometer to ensure accuracy. Additionally, personal preference and individual oven or grill characteristics may require slight adjustments to the chart.
About The Author
